CARACTERIZACIÓN DE ALMIDONES DE YUCA NATIVOS Y MODIFICADOS PARA LA ELABORACIÓN DE EMPAQUES BIODEGRADABLES.

Physicochemical properties of native and hydroxypropylation cassava (Manihot sculenta Crantz) starch varieties were studied. Starches from three cassava varieties were analyzed, codified as CM 7138-7, CUMBRE 3 and SM 707-17. The objective was to identify the changes in the physicochemical properties due to hydroxypropylation process. It was also obtained the pasting curves, thermal properties by differential scanning calorimetry (DSC) and thermogravimetry (TGA) and Fourier transform infrared spectroscopy (FT-IR). The native starches exhibited differences in the pasting curves, glass transition temperatures (Tg) and fusion temperatures (Tm). The modified starches showed differences in the molar substitution degree, pasting curves, Tg, Tm and the FT-IR spectrum. The hidroxypropylation process did generate significant changes in the properties of native starches. In both cases, this differences could be attributed to starch amylose and amylopectin content. Respect to native and modified starches differences, hidroxypropylation process generated changes over studied properties. Due to amylose content and modified starch less viscosity and Tg values, was concluded that variety CM 7138-7 was selected as the one with probably major package making potential. [ABSTRACT FROM AUTHOR]